White Chocolate Raspberry Truffles
Instructions
1. Add cashews, cashew pulp, cashew milk, maple syrup, and coconut oil to a blender or food processor, and blend until smooth and creamy. Add raspberries, and blend again until smooth. Add lemon juice, and blend once more.2. Pour filling into a loaf tin, and freeze for about 3 hours, or until firm enough to scoop into balls.
3. Use a cookie dough scooper to scoop into even sized balls, and transfer back into the freezer. (You want to do this as quickly as possible to avoid the filling defrosting too much.)
4. Once the balls are frozen again, melt the vegan chocolate and allow it to cool slightly for a few minutes.
5. Dip the balls into the chocolate, and top with freeze dried raspberries.
6. Store in the fridge for up to 5 days.
Ingredients
2 cups cashews, unsaltedcashew pulp from 1 batch of cashew milk
1 cup cashew milk
¼ cup maple syrup
¼ cup coconut oil
2 cups raspberries
juice of ½ lemon
2 bars vegan white chocolate
Similar recipes
Dairy-free Parisian hot chocolate recipe made with only 4 ingredients and water. You won't believe your taste buds with this cocoa dream with a meringue cloud on top.
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein,...
Creamy and crunchy with nutty notes, this 3-ingredient only recipe is a must try! Perfect to end a heavy dinner (hello Thanksgiving) with a not-too-sweet refreshing treat 🍨
Peach and tomato season is the best time of the year andthis peach gazpacho strikes a beautiful balance of the twoingredients. This refreshingly tart chilled soup is perfectfor the warmer...